Slow cooker biscoff cookie dough
Biscoff Cookie Dough in the slow cooker? I’m ALL IN 🙌🫠
Ooh this sounds great, doesn’t it? I can’t even read the title of this dish without my mouth watering. It’s that dish that feels so naughty, but tastes so, so right. Get it in the slow cooker, dollop on some ice cream and a load of caramel sauce and tuck in whilst it’s still hot. Basically, this dessert needs to be on your to-make list immediately.
The best bit? It’s all made in the slow cooker. No faffing around with timers or worrying about overbaking. Just mix it up, bung it in, and let that glorious scent of spiced biscuits and caramel fill your house. Once it’s cooked, scoop it out while it’s still warm, top it with a big old dollop of vanilla ice cream and drizzle over an unapologetically generous amount of caramel sauce. The contrast of hot and cold, gooey and creamy, sweet and salty, it’s the dream combo (after potatoes and garlic obvs).
Gluten-free baby
This version is also Gluten-Free so everyone can enjoy, but please see notes in the recipe to use everyday flour if you want to.
More slow cooker recipes please
For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.
Happiness comes in cookie dough form
There are few things in life that make me as happy as warm, gooey cookie dough and this one takes things to an entirely new level. It’s got everything you want from a dessert: golden edges, a soft, buttery centre, and that unmistakable Biscoff flavour that makes your whole kitchen smell like heaven. It’s exactly the kind of recipe that’ll have you running to grab a spoon before anyone else gets a look in.
Slow cooker biscoff cookie dough
By Poppy Cooks
https://www.poppycooks.com/recipes/slow-cooker-biscoff-cookie-dough/
Ingredients
For the dough
- 110g butter
- 125g demerara sugar
- 60g golden caster sugar
- 1 egg
- 1 teaspoon vanilla paste
- 2 tablespoons golden syrup
- 280g gluten-free plain flour (you can use wheat flour, just remove the xanthan gum from the recipe)
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- pinch of salt
- 1 teaspoon xanthan gum
Metric
Imperial
For the caramel
- 50g caster sugar
- ½ teaspoon vanilla paste
- 200ml double cream, warmed
- 40g butter
- pinch of sea-salt flakes
Metric
Imperial
Instructions
- Using a stand mixer fitted with the beater attachment or using hand-held electric beaters, cream the butter and both sugars until pale and fluffy. Then beat in the egg, vanilla and golden syrup.
- In a separate bowl, mix together the dry ingredients. A third at a time, mix the dry ingredients into the wet ingredients until all combined.
- Line the bowl of your slow cooker with two wide pieces of baking parchment in a cross shape - this will help you remove the cookie.
- Get the dough into the bowl of your slow cooker and evenly spread it out a little so the whole of the base is covered. Put the lid on and cook on high for 3 hours or on low for 5 hours, until the dough is cooked for gooey.
- In the last hour of cooking, make a caramel sauce. Put the caster sugar into a high-sided saucepan over a high heat and leave the sugar to caramelise until it's light golden. Don't mix or stir the sugar - just tilt the pan every now and then to help everything melt evenly. Once it's a very light golden, turn the heat down to low-medium.
- Mix the vanilla into the warmed cream, then carefully and slowly pour the cream into the sugar pan, whisking continuously. The caramel will bubble, and steam will puff out of it, so use a long whisk if you have one, or put a tea towel over your hand. Mix well until all the cream is incorporated. Remove from the heat and whisk in the butter and flaky salt, until the butter has melted. Set the sauce aside for your cookie later.
- When the cookie dough is ready, I like to drizzle over the caramel sauce and eat the lot straight from the slow cooker (mainly because I hate washing up), but if you want to serve it up on plates, then remove the lid, get the slow cooker on high and leave the cookie dough to harden for around 30 mins. Then use the baking parchment cross to help lift the cookie out of the slow cooker bowl.